Screening Bacteriocin-producing lactobacilli and Effect of Incubation Conditions on Production of Bacteriocin
Lactobacillus buchneri KLDS 1.0364, which was isolated from cultured cream, a traditional dairy product in Inner Mongolia, could produce bacteriocin. The agar diffusion assays were used for screening. The hydrogen peroxide disturbance was removed by catalase and the inhibitory material for protein was determined by proteinase K. The Lactobacillus was identified and incubation conditions were optimized. The cell-free supernatants (CFSs) of Lactobacillus buchneri KLDS 1.0364 could inhibit Staphylococcus aureus strongly excluding inhibitive effect of hydrogen peroxide and organic acid, but the inhibitive activity decreased sharply after treatment with proteinase K. The optimum incubation time and temperature used to produce the largest activity of bacteriocin was 30℃ and 24h for KLDS 1.0364. Based on the MRS broth, the optimum media nitrogen source and carbon source were: tryptone 1％, peptone 0.5％, meat extract 0.5％, yeast extract 0.5％, glucose 4％.
Lactobacillus Bacteriocin Identification Incubation Conditions
GONG Hansheng MENG Xiangchen
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China Food Science and Technology College, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
国际会议
第五届科协博士年度科技会议(The 5th Annual Science Conference for Ph.D)
长春
英文
131-134
2007-08-29（万方平台首次上网日期，不代表论文的发表时间）